Chocolate Truffles

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Tried this recipe with exact measures of ingredients and the chocolate mixtures was just too soft to make the truffle balls. Waited a good two hours and the mixture was still too soft. After waiting overnight the mixture now is too hard.

Needless to say I will not use this recipe again.

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I made this reicipe twice now, once like she told me, minus the booze. And once with a teaspoon of imitation brandy. The brandy I put on some brownies in a thin layer making a sort of frosting that really REALLY hit if off. The rest I made the truffles like i was supposed to, dredging them in a mix of coco/sugar powder. Those chilled out in the fridge. I actually used hershy's chocolate, a mix of the dark, and the milk chocolate and they turned out slightly bitter, but still very lovely. I'm hoping my non dark lover relatives will love them!
But here is a thought, with how easy it is to make these, I think I would be a fantastic idea to get your kids involved. They would LOVE to roll chocolate out and dash them in chocolate flavored 'sugar.' Then eating them, licking their hands and fingers. ((Just don't use booze in theirs. Its simple to do, and any kid loves chocolate. This will help them like to cook with you, because they get 'treats' if they do!

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I have used this recipe several times and it is so much easier then other recipes I have found. I do things differently though. I use molds coat the molds with milk chocolate. Then after letting the mixture sit out at room temp I pour it into the molds with a teaspoon, put them into the fridge and let them harden. Then I use milk chocolate again and put a finish up the molds, sealing the mixture inside. Pop them out and use colored milk chocolate to decorate and they turn out amazing! The contrast between the different kinds of chocolate makes it a very delightful treat for weddings, gifts, and party favors.

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I loved this recipe. The truffles set up perfectly in only 40 minutes in the fridge. I used a small scooper to make the balls, rolled them in cocoa, toasted coconut and chopped walnuts. Very easy. I made 2 batches. Each batch only made about 25 and I am making these as Christmas gifts. Thanks Ina!!!

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I'm not sure where all the negative reviews are coming from for this recipe. I searched and searched for a truffle recipe and this one was a winner by far. Insanely easy and sinfully delicious. Some things I did differenty: Once mixed, I poured the ganache into a plastic rectangle container lined with parchment paper. Spread the mixture out evenly so it was a smooth perfect depth throughout. Put it in the refrigerator, not freezer, refrigerator, and in 1-2 hours it came out perfect, nice and firm. Pull the entire form out using the parchment paper and cut into squares. Now that they are squares, you can roll them into balls using the palms of your hands. *One tip is about every 4-5 balls, rinse your hands for several seconds with ice cold tap water and dry thoroughly. This will enable you to make consistently perfect round balls without making a chocolately mess. Don't let the negative reviews sway you from making this recipe, it really couldn't be any easier! Thanks Ina!!

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These truffles were amazing. Everyone says they're not setting up so I put mine in the freezer for about 45 minutes and they set up just fine. When working with chocolate, you have to make sure it stays cold or of course it'll lose it's shape. I also used a small scoop instead of two spoons so that I wouldn't really have to roll them and my hands barely touched the truffles. The only time I had to touch the truffles was when I was rolling them in the cocoa powder and the powdered sugar. You just have to be a little careful and they'll turn out fine. The recipe also didn't make all 60, only about 26. But in the end they were great.

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even with 1 hour under room temp as well as 2 hours in the fridge it didn't harden the truffle mixture up.

Guess I can use as a frosting for cup cakes instead - sorry, but not impressed.

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My favorite truffle mix (makes 60way less messy
1 8oz cream cheese (sounds odd but makes amazing truffles
3 cups sifted powder sugar(sift then measure out 3 cups sifted
3 cups bitter sweet chocolate melted over double boiler
1 1/2 teaspoon vanilla or any flavor you like...rum, burbon, brandy get creative! (you can even divide and make several flavors

in mixer cream the powder sugar and room temp cream cheese together when well mixed add the melted chocolate and stir in flavoring of choice (divide first if using more than one

cover and place in fridge at least 45 minutes can even left in fridge till next day if you so chose, but will be moldable after 45 minutes.
I take a spoon of mix and roll into a ball with gloved hands then roll in nuts or any topping of your choice.

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first of all the chocolate never hardened so i had to put it in the refrigerator for an HOUR and then when i tried rolling them into balls they practically melted. They tasted very good but did not seem very easy to make and was way too much more work than it should have been. it was easy until the hardening part.

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These truffles are worth making. However, they were a little tricky to form. I made the ganache with half a tablespoon less of grand marnier because as i am only 15, I was scared it would be too strong for me. But no fear, next time I will use the full two tablespoons. I then let it sit for one hour at room temperature but it was way too liquidy. I was busy baking other things so it eventually got left on the counter for about three hours and it still wasn't solid enough. After awhile i got bored and put it in the freezer for about twenty minutes. That solved the problem. I took it out and use just one teaspoon, which i dipped into a pot of boiling water beside me. That made the truffles come out of the measuring spoon easy enough, and after i shaped them all, i popped them back in the freezer, which made them solid enough to roll in the toppings. For the toppings I used cocoa powder, and grounds almonds which i put in the food processor. I felt a little guilty because i used Hershey's cocoa powder but they turned out great. Warning, after awhile the cocoa powder dissolves because of the moistness of the chocolate so you may want to re-roll them again if you make them in advance.